Chef Emily Newmark

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Menu for Monday, February 19

Born and raised in California, I've been surrounded by good food all of my life. My obsession with food started at the young age of three when I became addicted to watching reruns of Julia Child.

I attended the Culinary Institute of America at Greystone in the Napa Valley, where I honed my skills and began to turn my passion into a career.

I got my start at the very popular Tender Greens, where I learned the art of making the perfect salad. I worked in several restaurants in Southern and Northern California, exposing myself to a variety of cuisines. Through traveling and experiencing the rich culinary diversity of San Francisco, I have learned that my passion is cooking in a Mediterranean stye with a California flare. I am also inspired by the complexity that comes with playing with different spices from around the world.

In 2010, I met my mentor, Bridget Batson (also a Munchery chef) while working at Gitane. Under her guidance, she helped me become the chef I am today. She taught me the art of simplicity and the importance of using seasonal and local ingredients. I then moved on to their newly-opened sister restaurant, Claudine, where I eventually worked my way up to becoming the executive chef.

Now, I am excited to be at Munchery where I can showcase my passion for cooking and blending unique flavors to create amazing meals for you.

Total Reviews:

43017 reviews

Average Rating:

4.2 out of 5 stars

5 stars

21003

4 stars

14700

3 stars

5096

2 stars

1349

1 star

869

You should group meatloaf and potatoes together in large compartment and green beans and roll in the other.

The teriyaki sauce was good, but the salmon seemed a little overcooked. Ironically, the rice mixed seemed undercooked. The carrots were still hard and I had to pick them all out before feeding to my child.

The flavor is very nice. No complaints about that. But the pickled carrots are WAY too big. The picture is deceptive. Instead of long ribbons of pickled spicy carrots, i received 2 (not 3) thick medallions. You can’t even eat them in the taco. Why?

Could use a few more veggies to fill it out a bit. Maybe some peppers. Wonderfully flavored though. The condiments included are very tasty. Please bring this back I haven't seen it since I first joined. Very good veggie option.